Preparation

Cup of Yum
1. Rinse really well and then chop the palak/spinach leaves roughly.
2. Heat through 1 or 1.5 cups water in a pan. Just heat the water till it comes to a gentle boil.
3. Add the palak or spinach leaves and simmer for 4 to 5 minutes on low to medium-low heat.
4. Using a strainer or colander drain the spinach. Let the leaves cool.
5. Puree the palak/spinach with a hand blender or in an electric blender or mixer-grinder.
6. Boil or steam the potatoes till they are completely cooked and fork tender.
7. When they are still warm, peel and then mash them. Set aside.

Making aloo palak paratha

1. In a bowl or large plate, add all the mashed potatoes, spinach puree, spices, salt, whole wheat flour and 1 teaspoon of oil.
2. Begin to knead to a smooth and pliable dough.
3. You may not require adding water while kneading the dough.
4. But if the dough looks dry and needs water, then add very less water knead to a smooth dough.
5. Let the dough rest for 15-20 minutes. Cover the dough and set aside.
6. Make medium sized balls from the dough and roll into 5 to 6 round parathas.
7. Fry the paratha on a hot tawa or griddle with a few teaspoons of oil or ghee till brown spots appear on both sides and they are cooked.
8. Serve Aloo Palak Paratha hot with a pickle of your choice or curd (yogurt) or butter.